This creamy Spinach and Ricotta Pasta is a wholesome weeknight dinner that’s ready in under 30 minutes.
Packed with plant-based protein from ricotta and fiber-rich spinach, it’s a satisfying yet light dish that balances indulgence with nutrition.
With heart-healthy fats, a touch of Parmesan, and simple pantry staples, it’s both nourishing and comforting—perfect for busy days, meal prep, or when you crave something quick, creamy, and satisfying.
Spinach and Ricotta Pasta
Equipment
- 1 Large Pot (for pasta)
- 1 Colander (for draining pasta)
- 1 Large skillet or sauté pan
- 1 wooden spoon (or spatula)
- 1 measuring cup (for pasta water)
- 1 Chef’s knife (for garlic)
Ingredients
- 10 ounces penne rigate pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 6 ounces fresh spinach
- 8 ounces ricotta cheese
- 1 tablespoon grated Parmesan cheese plus more for topping
- Pinch of ground nutmeg to taste
- Salt to taste
- Black pepper to taste
Instructions
- Cook the Pasta: Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt to season the water—this helps the pasta absorb flavor while cooking. Once the water is boiling, add the penne rigate and stir to prevent sticking. Cook the pasta according to the package instructions until al dente (firm to the bite but cooked through). Before draining, carefully scoop out about 1 cup of the pasta water and set it aside. Drain the pasta in a colander and keep it warm.
- Sauté the Aromatics: In a large skillet or sauté pan, melt the unsalted butter over medium heat. Once the butter starts to bubble, add the minced garlic. Stir and let it cook for about 30–60 seconds, just until it becomes fragrant and lightly golden (be careful not to burn it). This creates a flavorful base for the sauce.
- Wilt the Spinach: Add the fresh spinach leaves directly into the skillet with the garlic and butter. Toss gently with tongs or a spoon, allowing the spinach to wilt down. This should take about 1–2 minutes. The spinach will reduce in volume significantly, releasing some natural moisture that blends into the sauce.
- Incorporate the Ricotta: Once the spinach has softened, stir in the ricotta cheese. The ricotta will melt into the warm pan, creating a creamy, velvety base for the pasta sauce. Keep the heat on medium and stir continuously to ensure the ricotta blends smoothly with the garlic and spinach.
- Combine Pasta and Sauce: Add the cooked pasta directly into the skillet with the ricotta-spinach mixture. Pour in about ¼ cup of the reserved pasta water and gently toss everything together. The starchy water helps the ricotta sauce cling beautifully to the pasta. Stir continuously for 2–3 minutes until the pasta is evenly coated and creamy. If the sauce feels too thick, gradually add another splash (up to ¼ cup) of pasta water until you reach your desired consistency.
- Season and Enhance: Sprinkle in the grated Parmesan cheese, a pinch of ground nutmeg, and season with salt and freshly ground black pepper. Stir well so the flavors combine. The nutmeg adds a subtle warmth, while the Parmesan deepens the savory flavor. Taste the pasta and adjust seasoning if needed.
- Serve and Enjoy: Remove the skillet from heat and portion the pasta into serving bowls. Top with extra Parmesan cheese, if desired, for added richness. Serve warm as a comforting main dish. Pair it with a crisp green salad or a slice of garlic bread for a complete meal.
Notes
- Reserve pasta water before draining—it helps loosen the sauce and makes it silky.
- Use fresh spinach for the best flavor, but frozen spinach (thawed and drained) works in a pinch.
- Ricotta adds creaminess without being heavy; full-fat is richer, but part-skim is lighter.
- A small pinch of nutmeg goes a long way—don’t overdo it.
- Parmesan balances the creaminess with a salty, savory kick.
- Adjust sauce thickness with more or less pasta water, depending on preference.
- Best served immediately, while the sauce is warm and creamy.
- Can be made vegetarian-friendly by ensuring Parmesan is rennet-free.
- Works with different pasta shapes like fusilli, rigatoni, or farfalle.
- Pair with a light side salad to balance the richness.
Chef’s Secrets for Perfect Pasta
The secret to making this pasta exceptional lies in the small details.
Always salt your pasta water generously—it should taste almost like seawater—because this is the only chance to season the pasta itself.
When cooking the garlic, keep the heat at medium so it turns fragrant without burning, which can make the dish bitter.
Use good-quality ricotta; its creaminess and subtle flavor set the tone of the entire dish.
Finally, never skip reserving pasta water—it’s the magic ingredient that emulsifies the sauce, creating a silky coating instead of a clumpy texture.
Serving Suggestions and Pairing Ideas
This Spinach and Ricotta Pasta is rich, creamy, and comforting, which makes it pair beautifully with lighter sides.
A crisp garden salad with lemon vinaigrette provides a refreshing contrast.
Garlic bread or warm baguette slices are excellent for soaking up extra sauce.
For a more complete meal, add grilled chicken, shrimp, or roasted chickpeas for extra protein.
If you’re serving it at a dinner party, pair it with a chilled glass of Pinot Grigio or sparkling water with lemon for balance.
Storage Tips and Reheating Advice
Leftovers store well, making this recipe perfect for meal prep.
Allow the pasta to cool completely, then transfer it into an airtight container.
Refrigerate for up to 3 days. To reheat, place the pasta in a skillet with a splash of milk or reserved pasta water to revive the creaminess.
Microwave reheating is possible but may cause the sauce to thicken, so stir in a spoonful of water or broth to loosen it.
This dish isn’t freezer-friendly, as ricotta tends to lose its smooth texture once thawed.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes! Frozen spinach works well—just make sure to thaw it completely and squeeze out excess moisture before adding it to the skillet. Otherwise, the sauce may turn watery.
2. How can I make this recipe healthier?
For a lighter version, use whole wheat pasta for extra fiber and part-skim ricotta to reduce fat content. You can also add extra vegetables like zucchini, mushrooms, or bell peppers to boost nutrition.
3. Can I add protein to this dish?
Absolutely. Grilled chicken, shrimp, turkey sausage, or even crispy chickpeas can be added for extra protein. Simply cook your protein separately and stir it in with the pasta and sauce at the end.
4. Why does my sauce feel too thick?
This often happens if the pasta water isn’t added gradually. Add it little by little, stirring constantly, until the sauce reaches your desired creaminess. If you’ve already finished cooking, stir in a splash of warm milk or broth to loosen the sauce.
5. Can I prepare this ahead of time?
This pasta tastes best fresh, but you can prepare the components in advance. Cook the pasta and store it separately from the sauce, then combine them just before serving. Reheat gently with pasta water or broth to bring back the creamy consistency.
